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A good HACCP plan is founded on the right team, the right vision, and the collective diligence to carry out each step to guarantee food safety. To guide you through developing a HACCP plan, below are 5 steps you can follow to get started:

5 HACCP Steps to develop a solid HACCP plan

1. Build your HACCP team
   The quality of your HACCP team is the foundation of your HACCP success. When building your HACCP team, you need to include individuals that have proven their knowledge and expertise in their respective fields. Recruit at least one individual from the following disciplines:

    

   • Food engineering
   • Quality assurance
   • Cleanliness and sanitation
   • Machine operations General labor

   Having an interdisciplinary team grants you insight into all of the important food safety aspects of your operation. Knowing what to look out for helps you prepare the right preventive measures to mitigate food safety risks. 

2. Describe the product(s) and identify the intended use and consumers
   This step involves providing a general description of the food, stating details such as ingredients, processing methods, and method of distribution (e.g., frozen, refrigerated, or at a certain temperature.) Along with this information, also state the expected use of the food and the intended consumers (e.g., general public, infants, elderly, immunocompromised individuals, etc.)

3. Review product(s) and processes
   The majority of employees, in their performance of day-to-day tasks, tend to take the details of their work for granted. This happens mostly because processes turn into habits through repetition. Habits, however, may persist even if they are no longer efficient.

   Reviewing food products and processes helps the HACCP team determine whether the current internal food safety processes and standards are still relevant and efficient. This way, revisions, and updates can be made to ensure the safety of food products from preparation to delivery.    

4. Outline the updated process
   After applying the necessary adjustments to the process, the HACCP team must outline the updated process in a clear and understandable manner for employees to follow. A flow diagram can be used since its linear format can help avoid confusion regarding the order of process steps.

5. Follow the 7 principles of HACCP
   At this point, your HACCP team will then proceed to perform the 7 principles of HACCP, which are as follows:

   1. Conduct a hazard analysis

   2. Determine the CCPs

   3. Establish critical limits of CCPs

   4. Set Up a monitoring system

   5. Establish corrective actions

   6. Establish verification procedures

   7. Establish documentation

Once you’ve met the prerequisites of a HACCP plan, you can begin documenting. In this guide, we’ve summed up the process into three steps based on the 7 principles of a HACCP plan.

1. Write Down Your Process
   Building a HACCP Plan begins with listing down the steps in the production process. This step involves conducting the HACCP principle of conducting a hazard analysis. Therefore, you have to write down the following information:

    

   • general description of the step or process;
   • the potential hazards it’s exposed to (e.g., biological, chemical, or physical);
   • it’s likelihood;
   • the preventive measures; and
   • photo of the process or procedure for a more comprehensive plan.
2. Determine CCPs and Establish Critical Limits & Monitoring Procedures
   In this step, you will need to identify which processes a critical control point (CCP) must be applied to eliminate food safety hazards (e.g., receiving, sorting, handling, or testing). As you write down critical control points, a critical limit should also be specified. A critical limit is the minimum or maximum value that must be met by the control measure to prevent, eliminate or reduce the hazard.

    

   After establishing the critical limits, a monitoring procedure should then be provided to help the staff track that each limit has been met. This enables staff to maintain food safety during the food production process. Monitoring procedures can be written by defining the following:

   • • What is being monitored?
     • How should it be measured?
     • How frequent should it be checked?
     • Who is responsible for checking?

   Example:

   Critical Control Point (CCP)	Critical Limit	Monitoring Procedure
   Testing	pH of 4.6 or below	Use a pH meter to measure the pH of the finished product. This should be done for every batch by the Chef in charge or any other designated employee.

3. Provide a Corrective Action
   Corrective actions are the steps taken when deviation occurs during the food production process. This allows staff members to take the proper action needed to prevent contamination or any other foodborne illnesses. Corrective actions can vary to either, recooking or reheating or disposal.

   Example of a corrective action: If the finished product is slurry and did not meet the critical limit, the food product and its batch should be discarded.

   To give you an idea of what it looks like, we’ve provided a haccp plan example below: